Hello from sunny Florida! I’m currently on vacation and boy was it much needed after our brutal Wisconsin winter. I just can never get enough of seeing the palm trees!

And this wasn’t a bad view to wake up to either…

Now on to the recipe. When we kick off summer grilling season, this is what I want to grill first (and of course in close second is a good old Wisconsin bratwurst). The chicken has a delicious citrus and garlic flavor and doesn’t need to be marinaded for long, which makes it a quick and easy dinner. I like to serve it with my “cheaters guacamole.” Basically I smash up an avacado and mix it with some fresh store bought salsa. One of my favorite foods is homemade guacamole, but sometimes you just don’t have the time for that!

Grilled Citrus Chicken with Cilantro Lime Quinoa

3 medium chicken breasts, pounded thin

Zest and juice of 2 limes

Zest and juice of 1 orange

1/4 cup extra virgin olive oil

3-4 garlic cloves, minced

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups water

Zest and juice of 1 lime

1/2 cup cilantro, chopped

Salt and pepper to taste

Directions:

In a shallow dish, wisk together the lime and orange zest and juice, minced garlic, olive oil and salt and pepper. Place the chicken breast in a gallon sized plastic bag and pound to about 1/2 inch thick (this step is optional, I just like that they cook quicker and seem to be more tender this way). Place the chicken in marinade and marinade for 30-60 minutes.

Place the quinoa and water in a medium sauce pot. Bring to a boil over medium-high heat and boil for a minute or two. Reduce heat to low and simmer for about 15 minutes or until the water is absorbed. Transfer to a serving dish and stir in the lime zest, juice, cilantro and salt and pepper.

While the quinoa is cooking, put the chicken on the grill and grill for 8-10 minutes per side. Let chicken rest a few minutes before serving.